Can I make these Key Lime Pie Cookies gluten free?

Yes, sure! Replace the all-purpose flour with 1:1 gluten-free flour blend.

Yes, sure! Replace the all-purpose flour with 1:1 gluten-free flour blend.

How do I keep the cookies soft?

Store your Key Lime Pie cookies in an airtight container with a slice of bread—it keeps them moist and chewy.

Totally! Just double all the ingredients, but bake in batches to avoid crowding the oven.

Soft and tangy key lime pie cookies made with fresh lime juice and graham crackers. Ready in 25 minutes for a zesty, citrusy treat.

Scale

For the Cookies:

For the Topping:

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Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer (or by hand) until the mixture is light and fluffy. This should take about 2-3 minutes.
Add Wet Ingredients: Beat in the egg until fully incorporated. Add the key lime juice and lime zest, mixing until well combined.
Prepare Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients. Stir until just combined, being careful not to overmix.
Shape the Dough: Scoop rounded tablespoons of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Finish with Toppings: Once cooled, dust the cookies with powdered sugar. Garnish with lime zest and crushed graham crackers for added flavor and texture.

Fresh Ingredients: Use freshly squeezed lime juice and zest for the best flavor.
Avoid Overmixing: Mix the dough just until the ingredients are combined to keep the cookies tender.
Storage: Store cookies in an airtight container for up to 5 days.
Make Ahead: Prepare the dough in advance and refrigerate for up to 2 days before baking.